Rinse scallops in cold water, drain thoroughly and pat dry with paper towels. Toss scallops with cornstarch, salt and white pepper in a bowl. Set aside.
Heat 2 tbsp oil in a wok or 12-inch non- stick skillet over medium high heat. Add scallops and sear until lightly brown. Remove scallops from heat and set aside.
Wipe wok with paper towels and then add and heat 2 tbsp oil. Add egg whites and stir-fry until medium cooked. Transfer to a plate.
Add remaining 2 tbsp oil to the skillet. Add green onions; stir-fry for few seconds. Add rice and toss for 2 minutes, breaking up any clumps. Add shredded lettuce, scallops and egg whites; stir until well combined. Season with salt to taste and drizzle with sesame oil.
Transfer to a serving plate and serve.
Enjoy!
Recipe by Salu Salo Recipes at https://salu-salo.com/scallop-fried-rice/